'I squeezed a tiny blob onto my plate to try it on its own—it had a light orange color and tasted a little bit sweet, with just the right amount of tangy and salty.'
I got back from my trip a few weeks ago, but I still had a few lingering questions about the restaurant and Gin Mayo, particularly whether or not I could find it in New York. So I reached out via email for a little chit chat, which you can read below. : Josh [Selter, the other co-owner and self-proclaimed"mayonair"] fell in love with the mussels in Zeeland and started wondering about the national love for mussels.
Josh is the creative and food man, dealing with the kitchen, recipes, design, and marketing . I'm the hospitality guy, dealing with service, operations, and guests .: It made sense for us to make a sauce with gin in it to eat with your fries in our restaurant. Actually making something tasty that made people happy was the thing that triggered Josh to create the brand.
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